INGREDIENTS
2 cups corn kernels
1/2 cup sun-dried tomatoes
1 tsp. freshly grated lemon peel
Salt
Pepper
4 skinless flounder fillets
1 small leek
4 sprigs fresh thyme
8 tsp. dry white wine
2 tsp. extra-virgin olive oil
8 oz. spinach
DIRECTIONS
Preheat oven to 450 degrees.
In a bowl, mix corn, tomatoes, lemon peel, and 1/8 tsp. each of salt and pepper.
On a 12x15-inch sheet of aluminum foil, arrange 1/4 of vegetables on 1 side.
Fold 1 fish fillet into thirds and place on top.
Top with 1/4 of leek, 1 sprig thyme, 2 tsp. wine, 1/2 tsp. oil and a pinch salt.
Fold other side of aluminum foil over fish.
Starting at 1 corner, fold edges of paper over by 1/2-inch all around, overlapping folds until sealed.
Repeat to make 4 packets.
Bake in a pan for 15 minutes.
Place spinach in a glass bowl and cover with a damp paper towel.
Microwave on high for 2 minutes or until wilted.
Stir in 1/8 tsp. each of salt and pepper.
Open packets; serve with spinach.
